This Easter fudge recipe is divine – soft, chocolatey fudge topped with cream eggs and mini eggs, it really does make the perfect Easter indulgence.
Prep Time30 mins
chilling time2 hrs
Total Time30 mins
- 700 g chocolate we used a mixture of milk and dark.
- A large knob of butter
- 1 395g can sweetened condensed milk
- 4 Cream eggs
- Small packet of mini eggs
Add everything to a heat proof bowl
Cook the Easter fudge
Using a double boiler (a pot of simmering water with a bowl placed on top, making sure the bowl doesn’t touch the water)
Leave the fudge to cook on a low heat until it has fully melted, stirring it occaisionally.
Decorate your fudge
Using a sharp knife chop the cream eggs in to rough quarters and half the mini eggs. Arrange the eggs on top off the fudge.
Put the fudge in the fridge for a few hours until it has set.
Cut into small squares and enjoy.